Cookery for every household

vegetables, put the lid on the pan and cook slowly in the oven or at the side of the fire from | to § hour. When ready, lift out the cutlets and brush them over with a good coating of liquid glaze, put paper frills on the bones, and garnish with a very thin slice of lemon. Put some chestnut puree (Recipe 1628) into a forcing bag with a large pipe, and force it out down the centre of a dish, arrange the cutlets on the top of this, one leaning against the other, and pour some sauce demi-glace or Italienne round, or serve it separately. Sufficient for 4 or 5 persons. 1079. Côtelettes de Mouton à la Milanaise Prepare and cook 5 or 6 mutton cutlets as directed in Recipe 912, mixing a little grated Parmesan with the bread-crumbs used. Prepare also some macaroni £ila Milanaise (Recipe 1618), pile it up in the centre of a hot dish and arrange the cutlets neatly against it, putting a cutlet frill on the bone of each. Then pour some tomato or Madeira sauce round, or serve it separately. Sufficient for 5 or 6 persons. 1080. Côtelettes d'Agneau à la Soubise 4 or 5 lamb cutlets. Puree Soubise. 2 or 3 onions. 1 table-sp. rice. 4 table-sps. stock. Seasoning. A little butter. Egg and bread-crumbs. Sauce Madere. A few mushrooms. To Make the Puree. — Cut the onions in small pieces, put them into a saucepan with boiling water, and simmer until half cooked. Then allow the water to boil away and add the rice and stock. Season with pepper and salt, cover, and cook in the oven about f hour, until both rice and onions are soft. Then sieve and allow the puree to cool. To Prepare the Cutlets. — Have them neatly trimmed, and cook them for a minute in butter on the one side only, and leave them to cool. Then coat the cooked side with the onion puree, and egg and bread-crumb the cutlets on both sides. Place them on a tin, sprinkle with a little butter, and cook 5 or 6 minutes in the oven until they are nicely browned. To Serve. — Arrange the cutlets neatly on a dish, and pour the sauce, to which a few mushrooms have been added, round. Note. — Small fillets of veal (escalopes de veau) may be prepared and cooked in the same way. Sufficient for 4 or 5 persons. a weight on the top until cold. Now trim the cutlets neatly, making them as much one size and shape as possible. Coat one side with potted foie gras, or any other farce preferred, being careful to keep them all lying one way, so that they will dish up neatly. Smooth over the layer of potted meat with a wetted knife, and place the cutlets on a wire draining stand. Have ready some thick mayonnaise sauce to which has been added either a little liquid aspic, or one or two sheets of dissolved gelatine. When this is beginning to set, coat the cutlets with it, covering them well. Decorate each with tiny rounds of red radish (to look like little berries) and one or two leaves of chervil. Then, if the cutlets are wished very glossy, run a little liquid aspic over the top of them. Place them on ice or in a very cold larder until wanted, then dish them up neatly on some pretty green salad. 1081. Côtelettes de Mouton à la Russe, Cold Mutton cutlets. Potted meat. Glaze. Mayonnaise sauce. Macedoine of vegetables. Aspic jelly.